Ingredients: 4 1/2 lbs lamb top round, cut into 3-ounce pieces 1 oz fresh rosemary, finely chopped 2 oz fresh parsley, finely chopped 1 oz dill leaf, dry 1 tbsp garlic powder 2 tbsp coarse ground black pepper 2 heads romaine lettuce 2 heads red leaf lettuce 2 med bermuda onion, sliced 1/4 cup sliced almonds, toasted 48 pcs sweet cherry peppers 4 oz honey 1 oz balsamic vinegar 1 oz Dijon mustard 1/2 tsp Worcestershire 1 tsp garlic powder 1 tbsp salt 1 tsp pepper 2 tbsp poppy seeds (optional) 8 oz sour cream 4 oz mayonnaise Directions:Mix all herbs together. Press lamb into mixture until it is thoroughly encrusted. Grill or broil lamb (finish in oven if well done is desired). Clean, chop and mix together greens. Slice lamb thin and fan out over top of greens. Garnish with onions, cherry peppers, and toasted almonds. Serve with honey mustard dressing. Mix together until smooth: honey, vinegar, mustard, Worcestershire and all spices. Add in sour cream and mayonnaise and chill. |